I started thinking about the first recipe I ever posted which was a berry salad with honey lime vinaigrette. It was about this time of the year also, so I thought it would be befitting if I did a better version of that salad. Usually the main ingredient for each of my recipe posts are from my Leather Bound Recipe Book, but with this post it is actually a smaller part. This salad is still a healthy option like the original, with some tasty twists. Perfect for this time of the year. Fresh, juicy mangos, tart blueberries, and just ripe strawberries with candied pecans, and of course my favorite part: Honey butter with walnut bread. Start the summer fresh!

Honey Butter

1 Stick Unsalted butter, softened

1 tsp fresh parsley, chopped fine

2 tsp Honey

1/4 tsp Kosher salt

Dash White pepper

¼ tsp Olive oil

Allow the butter to reach room temperature then start to whip with a hand or stand mixer. Once the butter becomes fluffy add the parsley, honey, salt and white pepper. Mix thoroughly. Slow drizzle in olive oil and continue to mix. Store mixture in a container in the refrigerator until stiff. Spread on a sweet nut bread like walnut raison bread.

Salad: Serves 2

2 Ripe Mangos, peeled and cubed

4oz Blueberries

10 Strawberries, stemmed and sliced

8oz Chopped Romaine (or any other leaf you prefer)

4oz Creamy Poppy seed Dressing

Candied Pecans:

6oz Whole Pecans

¼ Stick Butter, Melted

2 Tbsp Brown Sugar

Mix melted butter and brown sugar in a bowl and toss pecans to coat completely. Spread over a cookie sheet and bake in the oven at 350 degrees for 7 minutes or until coating is crunching and lightly browned.

In a bowl toss the fruit, romaine and dressing to coat. Evenly distribute between two bowls and top with the candied pecans. Subtly sweet, a bit of tart, and a whole lot of tasty.